The need arises to adopt more economically and environmentally sustainable solutions for OMW disposal such as the corrosion. The possibility of recycling a given process residue would reduce the environmental impact of this effluent. Therefore, recycling any material, rejected as a by-product of a process, would reduce environmental pollution and cost production. Considering the problem of the corrosion, the conception of reuse the OMW such as inhibitor of the corrosion would be a partial solution to the olive oil processing wastewater. The effect of olive oil mill wastewater (OMW) as a corrosion inhibitor on the corrosion rate of the steel alloy in 1M HCl acid was investigated using the gravimetric method. The corrosion rates were studied in different concentrations of vegetables (0.6, 1, 1.6, 2 and 2.6 g / v) at temperatures of 30, 40, 50, 60 and 70° C. The results showed that the OMW decreased the corrosion rate at different concentrations considered. The minimum efficiency of inhibition was obtained at 80%, while the maximum efficiency of 92% inhibition was obtained with the inhibitor concentration of 2.6 g / v at 30°C, the vegetable is as effective corrosion inhibitor in the range of temperature and concentration studied. The results showed that OMW adsorbed on the surface of the steel alloy and obeys Langmuir adsorption isotherm.